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Home / Recipes / Mini Cajun-Chicken Wraps with home-made Spinach Tortillas!

Photo of Mini Cajun-Chicken Wraps with home-made Spinach Tortillas! by Mallika Chaudhary at BetterButter

Mini Cajun-Chicken Wraps with home-made Spinach Tortillas!

Mallika Chaudhary
30 minutes
Prep Time
15 minutes
Cook Time
3 People
Read Instructions Save For Later

ABOUT Mini Cajun-Chicken Wraps with home-made Spinach Tortillas! RECIPE

This is a super-fun, super-easy and the best recipe to sneak-in plenty of green leafy vegetables in meals of the picky eaters, young and old! Attractive Green colored tortillas, stuffed with creamy Cajun chicken filling and crunchy toppings of your choice- it doesn't get better than that, does it?

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • Appetizers
  • Healthy

Ingredients Serving: 3

  1. For the tortillas:
  2. 2 cups fresh spinach, washed.
  3. 1/4th cup water
  4. 1.5 cups whole-wheat flour
  5. 2 tbsn all-purpose flour (maida)
  6. 1 tbsn oil
  7. A pinch of salt
  8. For the chicken Filling:
  9. 1 cup cooked and shredded chicken
  10. 3 tbsn mayonnaise
  11. 2 tbsn cream
  12. 1 tsp honey
  13. 1 heaped tbsn cajun seasoning (I used the Schwartz brand)
  14. Salt & pepper to taste
  15. Also needed:
  16. Toppings of your choice. I used onions, tomatoes, capsicum and grated carrot.


  1. In a bowl, put all the things stated under the Cajun chicken filling category except for the chicken, and combine into a smooth dressing. Taste and adjust the ingredients according to your personal preference.
  2. Toss in your cooked and shredded chicken and mix well. Your yummy Cajun chicken filling for the wrap is ready! Set in the refrigerator to chill.
  3. Now let's prepare our tortillas!
  4. In a pan, bring around 1/4 cup of water to boil. Toss in your spinach and blanch for around 5-6 minutes. Switch off the gas and let it cool.
  5. Extract the spinach from the pan and transfer to a blender. Blend into a smooth puree. Set aside. Also, preserve the water in which spinach had been blanched.
  6. In a big bowl, put both of your flours, oil, salt and mix well.
  7. Pour in the spinach puree and knead into a soft, smooth dough. If needed, use a little preserved water as well, otherwise dispose off the water.
  8. Once the dough is ready, brush the surface with a little oil, cover with a damp cloth and rest the dough for around 15 minutes.
  9. To make a tortilla, take a big dough-ball out of your dough.
  10. Roll the dough-ball between your palms to smoothen it out and with a rolling pin, roll it into a thin, round circle. Sprinkle some dry flour on the kitchen surface while rolling, so that your tortilla doesn’t stick to it.
  11. Place on a hot frying pan. Heat on a medium flame till you see bubbles appearing and then flip.
  12. Spread some oil all over the surface.
  13. Flip again and spread oil on the other surface as well.
  14. Flip once or twice more till the tortilla seems evenly roasted from both the sides. Remove for the pan and transfer to a plate. Don't heat your tortillas for too long or it will harden and not roll easily for the wraps later!
  15. Prepare all your tortillas this way. Do not prepare the tortillas too far in advance, as they tend to dry up quite fast. Prepare them right before serving.
  16. Once the tortilla has cooled down a bit, spread your Cajun chicken filling generously on the surface, leaving about one inch of space on all the sides.
  17. Sprinkle the toppings of your choice. I used onion, tomatoes, grated carrot and sauteed bell-peppers.
  18. Sprinkle some salt and pepper on top of it, if you wish.
  19. Finally, roll the tortilla carefully and seal the end with a little mayonnaise.
  20. Cut in three parts and insert tooth-picks/cocktail sticks in each mini wrap.
  21. Enjoy as a tea-time snack or as an appetizer for your next dinner party!

Reviews (1)  

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Astha Gulati
Astha Gulati   Nov-09-2017

Looks great.

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